Ingredienti: 

– For the base: 

22 dry biscuits 

100 g of butter

– For the filling:

200 g of cream cheese

200 g of mascarpone cheese

300 ml of milk 

250 g of whipping cream 

100 g of sugar 

8 gelatin sheets (or 12 g of powder gelatin) 

– For the jam: 

200 g of blueberries 

75 g of sugar 

Water

Directions: 

1. Start by hydrating the gelatin: soak it in cold water for 15 minutes. 

2. Heat up some milk, squeeze the gelatin and stir well to combine. 

3. Now finely chop the biscuits and mix them with melted butter, then use this mixture to coat the bottom of a cake mold. 

4. Let cool in the fridge. 

5. For the filling: melt cream cheese and mascarpone cheese in a saucepan, then add milk and diluted gelatin. 

6. Stir and let cook for a couple of minutes. 

7. Aside, whip cream with sugar. 

8. Now stir whipped cream into the cheese mixture. 

9. Pour this batter on top of the biscuit base and refrigerate overnight. 

10. Mix sugar, blueberries and a little bit of water in a saucepan. 

11. Cook at low heat, crushing blueberries with a spoon until you get a thick mixture. 

12. Place the jam on top of the cake. 

13. Refrigerate again before serving.